Updated: Jan 30
This roast potato salad is so delicious & fresh with the addition of Middle Eastern flavours. Originally, I made this recipe vegan with coconut yogurt. I have also made it with full cream organic yogurt & both options taste equally good. Potatoes absorb that which is in the soil that they grow in, which is why choosing organic potatoes is essential. People often worry about the carbohydrate content of potatoes but it’s far more prudent to avoid pesticides that act as endocrine disruptors, slowing your metabolism down. If we avoid these endocrine disruptors, we don’t have a problem metabolising natural whole food. Organic potatoes contain a higher content of vitamins & minerals with higher amounts of vitamin C, iron, magnesium, and phosphorus and significantly less nitrates and heavy metals than conventional crops. In addition, they are a great source of vitamin B6, copper, potassium, antioxidants and dietary fibre. Potatoes should be eaten with their skins, as most of the nutrients are concentrated just under the skin. Ingredients 6-7 Dutch cream potatoes or 10-12 kipfler potatoes (or another waxy potato variety) 1 tbsp of olive oil 2-3 gherkin pickles, roughly chopped 2 tsp of capers , roughly chopped 2 large handfuls of parsley, large stems removed, roughly chopped 1-2 handfuls dill, large stems removed, roughly chopped 16 grinds of pepper 1-2 tsp of sumac flaky sea salt to taste Dressing 2 tbsp tahini 2 heaped tbsp plain coconut yogurt (or full cream organic Greek yogurt) Juice of half a lemon 1 tsp garlic flakes 2 tsp Onion flakes 1 tsp sea salt Quick Pickled Onion 1 Red onion Pinch of salt Pinch of sugar 2-3 tbsp of red wine vinegar Preheat oven to 200°C Cut potatoes into large wedges, if using kipfler potatoes slice them in half, length ways. Place them in a baking dish & rub the potatoes with the 1 tsbp of olive oil. Bake for 25-30 minutes. They should be slightly golden on the outside & cooked though the middle. Sprinkle with a little flaky sea salt. Set aside to cool. Place the dressing ingredients in the blender & blend until smooth. Set aside. To make the quick pickled onion, slice the red onion very thin. Place in a bowl & gently massage in salt & sugar, cover with vinegar. Place another bowl onto of the onions to weigh them down, set aside for five minutes. Drain onions & pat dry with paper towel. Place the potatoes in a large mixing bowl & gently dress with the tahini dressing add the capers, pickles, half the herbs, half the onions & pepper, mix gently. Add extra flaky sea salt if needed. Arrange on a serving plate, top with the extra herbs, onions & sumac.
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